Mexican Quinoa Bowl
This recipe is a Mexican spin on a quinoa bowl. I call it simply Mexican Quinoa Bowl…catchy name. Right? 😉 Lets just say that my strengths lie in the kitchen and not on the keyboard! I love getting in my kitchen and developing new and exciting ways to eat whole real food. Double bonus that I get to come here and share them with you. It feeds me in two ways, it feeds my soul to share with you and feeds my body because I get to eat the creations!
This recipe ended a great week. I taught you how to sprout beans and grains on my Periscope broadcast. In this recipe we use both a grain and beans, both were sprouted. You can see the replay below for a great “how to”. In the replay near the end of the broadcast you see comments come up about how to use this beautiful mixture of food. I loved hearing how others would use this great recipe. Some of the ideas were to replace the ground beef or chicken in tacos with the quinoa mixture, make a taco salad or burritos. So you can see it is a versatile recipe. I like mine in a bowl served with some homemade salted lime tortilla chips (the replay will show you how to make these with organic corn tortilla) and salsa. If you are a dairy eater a bit of raw cheddar grated on top is amazing!
This recipe is filled with plant based protein, fiber, and of course all the nutrients from the veggies. Sprouting the beans and quinoa will aid in digestion and assimilation of these nutrients. You can find a guide to sprout here. If you love Mexican food and have not found a great way to make it fit into your healthy lifestyle, I have solved your problem! Give it a try.
Mexican Quinoa Bowl
2 tbs olive oil
1 cup organic quinoa (sprouted ok)
1 shallot, fine chopped
2 cups vegetable stock
1 organic red bell pepper, diced
1 organic green chili pepper, diced
2 organic carrots, diced
1 cup organic corn (fresh or frozen)
2 tsp ground cumin
1 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper to taste
2 tbs red chipotle hot sauce
2 tbs organic cilantro, rough chopped
2 cups organic black beans (if from can rinsed and drained)
Heat a large skillet, add olive oil. Stir in shallot cook until slightly translucent. Add quinoa to skillet, stir well so that olive oil and onion are combined. Stir until quinoa just starts to toast, it will pop or start to turn a lighter color. Add vegetable stock slowly to mixture. Bring to a boil. Add red bell pepper, green chilis, carrots, corn, cumin, chili powder, cayenne pepper, salt and pepper, chipotle sauce. Stir well and cover. Turn heat to medium low and simmer until 50% of the liquid is gone. Add cilantro and black beans. Cover and cook until all liquid is absorbed. Add a small squeeze of lime juice on each bowl when served and top with cilantro.
Serves 5-6. Perfect when served with salsa and guacamole.